Pigs-in-blan­kets stuff­ing balls

Daily Record - - WOMAN -

It doesn’t need to be Christ­mas to en­joy this win­ter warmer.


85g pack sage & onion stuff­ing mix 300g sausage­meat 90g cooked chest­nuts, chopped 50g dried cran­ber­ries 12 rash­ers smoked streaky ba­con or pancetta


1 Put the stuff­ing mix in a bowl and pour over 150ml boil­ing water. Leave the mix to ab­sorb. 2 When cool, add the sausage­meat, chest­nuts and cran­ber­ries and bring every­thing to­gether with your hands. 3 Cut each rasher of ba­con in half length­ways so you get 24 long strips of ba­con. 4 Cross two ba­con strips, then roll a wal­nut-sized ball of the stuff­ing mix and sit it on the cross. 5 Wrap the stuff­ing in the ba­con and sit on a lightly oiled bak­ing tray, cross-side up. Re­peat to make 12 stuff­ing balls. Can be made up to two days ahead and chilled. 6 Heat oven to 200C/180C fan/gas 6 and roast for 25-30 mins un­til the ba­con is crisp and the stuff­ing is cooked. Recipe in as­so­ci­a­tion with BBC Good Food Mag­a­zine.

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